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Preheat the oven to 350 degrees F (175 degrees C).
Beat flour, confectioners' sugar, walnuts, butter, and cocoa together in a large mixing bowl until a soft dough forms.
Press dough into the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted tart pan with a removable bottom.
Bake crust in the preheated oven until puffed, 12 to 14 minutes.
Cool crust completely in the pan on a wire rack, about 1 hour.
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